Homemade biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk

Combine all dry ingredients. Mix in butter until crumbly. Stir in milk to form dough. Place dough onto a floured surface. Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick. Cut biscuits with floured biscuit cutter (I use a juice glass) and place into ungreased baking pan. Form remaining dough into ball and repeat until all dough made into biscuits. Bake in 425-450 degree oven for 12-15 minutes. Brush immediately with melted butter.

Chicken Noodle Soup

Ingredients:
1 box angel hair pasta
3 boneless skinless chicken breasts cut into bite sized pieces
48oz box chicken broth
1 can cream of chicken soup
¼ onion, finely chopped
4-5 cloves garlic, minced
Carrots and celery (optional)
Parsley
Parmesan cheese

In a large frying pan heat some oil. Add the chicken, onion and garlic and sauté until chicken just starts to cook (you don’t have to cook it through). Dump into crock pot. Pour in broth, cream of chicken and one can water. Add chopped carrots and celery. Cook on low for at least 8 hours. About half an hour before serving add in parsley. Cook angel hair pasta according to directions on box. Serve chicken and soup over pasta and top with lots of parmesan cheese.

**You can also make on stovetop. Bring to a boil and let simmer on med/low for at least an hour, but the longer it simmers the better it is.

Stuffed Pork Chops

Ingredients:

2 butterflied pork chops
3 cloves garlic - minced
3 tablespoons finely chopped onions
2 tablespoons olive oil
1/4 cup grated white cheddar cheese
1/4 tablespoons ricotta cheese
3 tablespoons Italian breadcrumbs
1 tablespoon Parmesan cheese

Preheat oven to 375 degrees. Saute onion and garlic in olive oil until tender. Remove from heat to cool. In medium bowl mix cheeses and breadcrumbs. Add garlic and onion. Salt and pepper each pork chop. Spoon 1/2 of the stuffing mixture into each pork chop and fold. Use toothpicks to hold closed. Bake for 45 minutes.